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January 04, 2009

Chocholate Chip Oatmeal Cookie (Softbake)

So, I made this cookie tonight. It had many ingredients including chocolate chips,oats multigrain, resin, coconut, pecan and was tender,flavorful and yet not too sweet.

It's definitely beats most of the cookies you can find in a grocery store. It's arguably even better than Softbake Chocolate Chip cookie from the Pepperidge Farm. Of course, I thought my cookie was better. Anyway, enough said, the whole wheat touch did not prevent him from raiding half of my cookies right off from the baking sheet.

Mix the Wet Ingredients1) In a large bowl, beat the butter, brown sugar, and granulated sugar together until it's blended2) Beat in the egg until smooth and barely fluffy.3) With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated.

Mix The Wet and Dry Ingredients1) In a medium bowl, stir the dry ingredients together2) Then fold the dry ingredients into the web batch

Bake1) Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.2) Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals.3) With moistened fingers, flatten and round out the cookies a little. 4) Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.Tip: Don't over bake this cook if you want to have a soft-baked cookie. So, watch the cookies during the last 2 min closely.